Steak Tacos & Paloma Cocktails for KitchenAid
If there’s one thing I love, it’s cooking outside. Working with my favourite kitchen brand here and their @KitchenAid_UK Go Cordless system. If you’ve followed me for a while on instagram, you’ll know the Cordless Food Chopper is one of my most used pieces of kit, so useful, no cords or wires or plug sockets, compact and comes with an interchangeable, rechargeable battery pack. But that’s not all, KitchenAid asked if I could come up with a series of recipes that showcased the new Cordless Citrus Juicer which can juice various citrus with the one attachment. I’m also giving new Top-Down Mini Chopper a run around, I am their ambassador after all! I knew exactly what I wanted to cook one Saturday, and so with the sun shining and the pizza oven fired up, I got busy. I wanted to juice a load of limes for both the Salsa and the Palomas, I also needed to juice quite a few Pink Grapefruits for the cocktail. The Top-Down chopper made short shrift of the Salsa, and who doesn't love a good taco?
DISCOUNT CODE
The following code will provide a 15% discount on the Cordless range: 5OCKAGOC15 which I whole heartedly and without reservation recommend! I use mine all the time, as do my kids in the morning with the Cordless Blender for endless smoothie making.
For more info on the range, head to KitchenAid and be sure to use the code for 15% off.
This offer is valid on the KitchenAid Go Cordless collection on www.kitchenaid.co.uk for online purchases only and while stocks last. This offer cannot be combined with any other offers or promotions. The discount code is valid until 30/09/2025.
INGREDIENTS
To feed 4
For the Steaks
2 large ribeye steaks
Burnt Salsa:
800g cherry tomatoes
1 red onion, peeled and cut into 8 wedges
3 garlic cloves, unpeeled
A few pinches chipotle flakes (or any dried chilli flakes)
Small bunch coriander, roughly chopped
Juice of 2 limes
Salt & pepper
Guajillo and Sesame Steak Taco Sauce:
1 dried guajillo chilli, deseeded, medium to mild dried red chilli
3 garlic cloves, peeled and quartered
2 tbsp sesame seeds
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp dried oregano
Salt & pepper, to taste
Pink Pickled Onions:
1 red onion, thinly sliced
Juice of 1 lime
Big pinch of salt, to taste
To Serve:
Small soft corn or wheat tortillas, as many as you need, want to eat!
2 ripe avocados, peeled and sliced
1 - 2 jalapeno chillies, finely sliced
Hot sauce, of choice, to taste (you could make the pineapple hot sauce listed on my website)
Paloma Cocktails:
Juice of 4 limes (about 120ml)
Juice of 3 - 4 pink grapefruits (about 300ml)
200ml white tequila
2–3 tbsp agave syrup (to taste)
Tajin spice mix (for rimming glasses)
Ice
Sparkling water or soda, to top up
METHOD
Preheat a pizza oven, BBQ, or grill until searing hot.
In a dry pan toast guajillo chilli and garlic for 1 - 2 minutes, then cover with 2tbsp boiling hot water and put to one side.
Pour some more boiling water over the thinly sliced onion in a bowl and put to one side for 2 minutes, then drain and add the lime juice and a big pinch salt and put to one side.
Place the cherry tomatoes, red onion, and unpeeled garlic cloves directly onto a cast-iron pan or tray and char them until blistered and softened, about 10 - 15 minutes.
Add a couple tbsp of the roasted onion and tomato mix to the soaked chilli and garlic and blend to a smooth puree along with the sesame seeds, cinnamon, cumin and dried oregano. Season with salt and pepper and put to one side.
Peel the garlic, then briefly process the burnt salsa ingredients to form a coarse salsa. Add ½ the coriander, lime juice and chilli flakes, adding salt and pepper to taste.
Season steaks well with salt and pepper. Grill or sear over high heat until cooked to your liking, about 3–4 minutes per side for medium-rare. Spooning over the sesame chilli sauce for the final minute of the cook time, then rest for at least 5 minutes before slicing.
Warm the Tortillas and layer each with a few slices of steak, a spoon of salsa, avocado, pickled onions, jalapeño, hot sauce and extra coriander.
For the Paloma:
Run a lime wedge around the rim of each glass, then dip into Tajin to coat and chill in the freezer.
In a cocktail shaker, combine 50ml tequila, 75ml grapefruit juice, 30ml lime juice, and sweeten to taste with a little agave syrup and a handful of ice.
Shake hard in a cocktail shaker for 10 or so seconds and strain into your Tajin-rimmed glass.
Top with sparkling water or soda to serve, and repeat!